Crème pots with seasonal berries is your perfect summer dessert

Brand Ambassador for Dunnes Stores’ Simply Better Collection, Neven Maguire never runs short of ideas to help us make the most of delicious Irish food. 

In "COOK with Neven Maguire", a free monthly magazine available in Dunnes Stores nationwide and online, the Irish chef offers some tasty easy to follow recipes as well as some essential cooking tips. 

In the June edition, we can learn how to make some delicious crème pots with seasonal berries, a perfect dessert for the summer.

Ingredients

• 6 Simply Better free range corn fed egg yolks
• 150g Simply Better Spanish orange blossom honey
• 85g cornflour
• 900ml milk
• 1 cinnamon stick
• Rind of 1 lemon
• Rind of 1 orange
• 2 tbsp demerara sugar
• Seasonal Berries, such as raspberries, strawberries, blueberries and blackberries, to serve

           
Method

1. Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes until thickened. Tip in the cornflour and mix until well combined. 

2. Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes. 

3. Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10-15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat. 

4. Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up. 

5. When ready to serve, sprinkle the tops evenly with the demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.